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Quick Lemon Garlic Shrimp Pasta Recipe Easy Homemade Spinach White Wine Dinner

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A quick and easy lemon garlic shrimp pasta with spinach and white wine that comes together in under 30 minutes, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound (450g) peeled and deveined shrimp (medium or large size)
  • 8 ounces (225g) linguine or spaghetti
  • 4 cups (120g) loosely packed fresh spinach
  • 4 cloves garlic, minced
  • Juice and zest of 1 large lemon
  • ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly cracked black pepper to taste
  • Freshly grated Parmesan cheese for serving (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225g) of linguine or spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup (120ml) of pasta water before draining.
  2. While pasta cooks, pat the shrimp dry with paper towels. Season lightly with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. In the same skillet, lower heat to medium. Add 3 tablespoons olive oil and 2 tablespoons butter. Once butter melts, add minced garlic and ¼ teaspoon red pepper flakes if using. Stir frequently for 1-2 minutes until fragrant but not browned.
  4. Carefully pour in ½ cup (120ml) dry white wine. Use a wooden spoon to scrape up any browned bits from the pan bottom. Let the wine simmer for 2-3 minutes to reduce slightly. Add lemon juice and zest from 1 large lemon. Stir to combine.
  5. Add 4 cups loosely packed fresh spinach to the skillet. Toss gently with the sauce until wilted, about 2 minutes. Add reserved pasta water a splash at a time if the mixture looks dry for a silky consistency.
  6. Return cooked shrimp to the skillet. Add drained pasta and toss everything together over low heat for 1-2 minutes. Adjust seasoning with salt and cracked pepper. The sauce should lightly coat the pasta and shrimp, glossy but not soupy.
  7. Divide pasta among plates. Top with freshly grated Parmesan cheese if desired. Optionally drizzle with good olive oil or sprinkle fresh herbs like parsley.

Notes

Do not overcook the shrimp to avoid rubbery texture. Stir garlic constantly and remove from heat as soon as fragrant to prevent bitterness. Use reserved pasta water to help sauce cling to pasta. Fresh lemon zest adds brightness. Freshly cracked black pepper and good olive oil enhance flavor. For dairy-free, omit butter and Parmesan cheese and add extra olive oil.

Nutrition

Keywords: lemon garlic shrimp pasta, quick shrimp pasta, spinach pasta, white wine pasta, easy dinner, weeknight meal, seafood pasta

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